These are so refreshing and are perfect with a cup of tea.  They remind me of the lemon Girl Scout cookies that are covered in powdered sugar.  I think next time I will add a bit more lemon extract.  Below is my adapted version – the original recipe can be found the recipe on http://www.uncommondesignsonline.com/

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approximately 3 dozen cookies

  • 2/3 cup butter, at room temperature
  • 1 cup powdered sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 cups cake flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon Himalayan pink salt
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons finely grated lemon zest

To coat cookies:

  • 1 cup powdered sugar
  • 2 teaspoons finely grated lemon zest


Preheat oven to 325°F. Line cookie sheets with parchment paper.

In a large bowl, beat the butter for 1-2 minutes until it’s nice and light.  Add powdered sugar, and granulated sugar until light and fluffy. Scrape the sides of the bowl down as needed to be sure everything is incorporated.  Blend in eggs, one at a time.  Add fresh lemon juice, vanilla and lemon extract, beat until smooth.

In a separate medium bowl, whisk together cake flour, all-purpose flour, baking powder, and salt. Add the lemon zest and stir to combine, taking care to break up any clumps.  Stir dry ingredients into butter mixture, add lemon juice, and mix until everything is just combined.

Refrigerate the dough for 30 minutes.

Use tablespoon or mini cookie scoop to scoop the dough into approximately 1-inch balls. Place balls on prepared cookie sheet leaving at least 1 inch between and flatten slightly. Bake for 11 to 13 minutes or until centers are puffy and cookies are very light golden brown on the bottom. Be careful not to over-cook.  Transfer cookie sheet to a wire rack and allow to cool for 5 minutes.

While cookies are baking, combine remaining 1 cup powdered sugar and 2 teaspoons lemon zest in a small bowl and stir to combine. Carefully dip and roll each cookie in the sugar to coat well and transfer back to a cooling rack to allow it to cool completely.  Repeat until all cookies are coated with powdered sugar.  Coating the cookie while still warm will help the sugar to stick much better.

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